This preserve of strawberries and rhubarb is as vibrant and crimson in color as the images you see on the pages that follow. I made six jars two days ago and they are history. The bakery staff fell in love at first bite and the slightly warm jars went home to their families that afternoon. I will be making more tomorrow and this time I will triple the batch because this recipe is a keeper.
STRAWBERRY-RHUBARB PRESERVES
Makes 6 half-pints
The red color of fresh rhubarb is a real tease. You would expect it to be sweet and ever so crunchy— crunchy for sure, sweet forget it— this beauty is as sour as any fruit can get. You will taste how its overly tart flavor comes alive after sugar is added during the cooking process and the flavor emerges. Also, as the rhubarb continues to cook, there is a disappointing tendency for the color to transform into a pale muddy shade of brown. Being careful not to overcook the fruit will prevent some of the color from fading. Adding a touch of lemon and combining it with strawberries, assures a rosy-red color. Like our staff at the bakery, your family and friends will want a jar of their own.
COOKS NOTE: Refer to the "three pointers" in the recipe for Lemony- Pear Pineapple Preserves. They will tell you what equipment is needed to prepare and jar the preserves, as well as how to hot pack the jars for long term storage. I always reserve one or two jars for the refrigerator to eat right away—heat sealing the rest so they can be safely stored without refrigeration.
4 cups (1 # 4 ounces) rhubarb, washed and cut into 1/3-inches pieces
4 cups strawberries (1# 4 ounces) washed and cut into 1/2-pieces
1 Meyer lemon, cut into 1/8-inch-thick slices
2 1/2 cups granulated sugar
1 vanilla bean, OR 1 teaspoon pure vanilla extract
1. Place the washed and cut fruits into a saucepan and add 1/2 cup of water. Bring the fruit to a boil over medium heat, stirring often with a wooden spoon or heat resistant silicone spatula. Reduce the heat to medium-low and simmer for 10 minutes.
2. Stir in the sugar. Using a small paring knife, cut the vanilla bean lengthwise and scrape out the seeds with the tip of the knife and add to the mixture; also add the empty bean to the saucepan. Simmer stirring often until the mixture is slightly thickened, about 20 minutes. Do not be concerned by the foam that comes to the surface, as it will disappear by the end of the cooking process. If there is any left, remove it with a spoon. Remove and discard the vanilla bean.
3. Follow the instructions for the "Basic Method for Processing Preserves" by clicking on the orange link in the COOKS NOTE above. Carefully fill the sterile jars and attach the lids. Process the jars for 10 minutes. Place a kitchen towel on the work surface. Remove the rack with the jars from the pot. Using thongs, transfer the jars to the towel and cool completely.
Tags: bakery , breakfast , brunch , meyer lemon , preserves , strawberry-rhubarb , vanilla bean
Sarabeth replied to comment from Lindy
| April 13, 2011 11:33 PM
Please do write and let me know how it turns out. Treat yourself to a vanilla bean. It really makes a difference.
I bought some vanilla beans from beanilla.com as you suggested in your book. I soaked them in the dark rum and let me say yum. The beans were beautifully plump and moist when they arrived, but after soaking in rum they are really fantastic.
Made this jam yesterday with fresh local berried (NC). Excellent and the vanilla bean made the difference! We had them on your English muffins - made using your terrifc cookbook! Love it and thank you for the great recipes.
This looks delicious! Did you have success with tripling the recipe to make a larger batch?
Sarabeth replied to comment from Julie B.
| April 25, 2011 9:59 PM
Try doubling it first and then go for the triple. It should work out perfectly!
Just made this!!!! It turned out wonderful!
Hope to make another batch tomorrow!!!
Can anyone tell me what the shelf will be on the Strawberry rhubarb preserves . I had read that Jam recipes with a lot of sugar gives you a longer shelf life. I am new at this but this recipe sounds wonderful I'm just a little concerned about the shelf life.
Thank you
Linda
Sarabeth replied to comment from Linda
| July 22, 2011 11:14 AM
They should be fine if you seal the jars properly. Use the recommended method in the Lemony Pear Pineapple post in my blog.
Hi there Sarabeth. Is it possible to use a regular lemon as I do not have access to Meyer lemons? Thanks.
Thank you so much for responding to my question so quickly. I made the preserve and it is delicious. My husband said it has a nice citrus finish. Thank you so much for sharing your recipe. Later tonight I will make more of your strawberry jam recipe. The last time I made it and canned, it never made it to our cold room. We love to use this one in ice cream, strawberry soda and just plain slurping it off a spoon. Thank goodness my organic farmers market sells everbearing strawberries all summer long.
Sarabeth replied to comment from Corinne from Toronto, Canada
| August 6, 2011 9:19 PM
A regular lemons will work just fine in the Strawberry Rhubarb jam.
The end of May will be fresh strawberry season in my neck of the woods......I plan to pick tons (maybe half of that) and I will be making this!!! Will send update when it is made!